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The main event at Pyung Chang is the soon---piping hot bowls of chile-infused broth, loaded up with silky custard-like tofu and your choice of add-ins, including kimchi, beef or pork, and tender dumplings, among others. The soon is accompanied by stone pot rice, the vessel it arrives in so flaming hot that the rice directly touching it fries to an addictive crunch. Together, they make a fine meal, rounded out by the flurry of fresh panchan that come with each order: fiery pickles, maybe, or tender chile-flecked bok choy, rounds of slightly sweet potato and simply dressed bean sprouts. The Korean favorite, bibimbap, also fares well at Pyung Chang, featuring more of that crispy rice, along with bits of beef and vegetables, and topped with an egg, which cooks as you stir it with the other ingredients. This is an ideal spot for a rainy winter night, when the cups of barley tea and bowls of soon will warm you to your toes.
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